Eggless Caramel Bread Pudding | Bread Dessert Recipe | Bead Pudding

Its been freezing here and although the sun pops up, the cold winds just spoils the whole day :( but I've just got used to these situations and fluctuating temperatures. There used to be times when I was in India where I wanted the temperature to be cool and wear those long forgotten sweaters and get cosy and roll up under my sheets all day. Well all those prayers are answered now and yet I still complain :-) I just think we never are happy with what we have and still want what's not there. This happens to me with food too, but just that in the case of food I end up loving new dishes and still don't let down my old favorites. This bread pudding is one such recipe

Chicken Dum Biryani | Easy Chicken Biryani | South Indian Chicken Biryani

Off late my husband has raised an issue about me and he kept complaining saying that I make all new dishes when guests come and later don't repeat the dish for him. My only response this complaint is "You rule out the fact that along with the guests you also relished the food", anyways I felt totally bad for him and thought of satisfying him a bit and did the Chicken Dum Biryani  This is my total take on the dum biryani and can be made in less than an hour. By the time the biryani is done you could clean up the dishes and other work and sit down for a lovely meal at home. 

Well before I go to the recipe would want to share with you something that made me happy a few days back. One of my close friend who was not so fond of cooking surprisingly left this comment in my blog last week, I was totally elated and felt happy for her :-) thought of sharing this with all of you 

My lovely friend,

Though i don't prefer to cook, your blog has started changing me. Believe me , you have got couple of fans from my office too ..I just love the way you present and detail your cooking in the blog. You are becoming an inspiration from me to cook....love you for that.." 


Recipe - Own
Serves - 4 people
Cook & prep time - 1 hr

Ingredients 

For Marination:

Chicken with bones - 1 kg/ 1 baby chicken without skin
Curd - 1 cup
Salt- as per taste
Ginger-garlic paste - 2 tbsp
Red chilli powder - 1 and 1/2 tsp
Corriander powder - 4 tsp
Jeera/ cumin powder - 1 tsp
Garam Masala - 1/2 tsp

Basmathi Rice - 3 cups
Whole spices - bay leaf-1, cardamom-2, cinnamon stick - 2, cloves-2, star anise-1, jeera-1tsp

Onion - 1 big sliced thin
Tomato- 1 big chopped fine
ginger garlic paste - 1 tsp
Whole spices - bay leaf-1, cardamom-2, cinnamon stick - 2, cloves-2, star anise-1
4-5 green chilli
Oil - 3 tbsp
Ghee - 1 tbsp
coriander and mint leaves- handful/ 1/4 bunch each
saffron water/ orange food color water - 2 tbsp


Method
  • Was the chicken in cold running water several times, drain all the water and set aside in a bowl mix all the ingredients to marinate and add the chicken to it and set it refrigerator for 1/2 hour. 
  • Prepare raita and chop the onions for the biryani
  • Wash and clean the rice in cold running water and let it soak for 30 mins
  • Once the chicken in marinade for 20 minutes  Take 2 vessels, one heavy bottom vessel (the one you will need for biryani)and the other to boil rice, heat oil in the biryani vessel and ghee to this add the whole spices and let it fry for 1 minute and release the flavor, to this add the onions and saute for 5-7 minutes until golden brown. now add the green chilli and ginger garlic paste and cook for 2 minutes. 
  • In the other vessel boil 6 cups of water and add the whole spices and rice along with salt (adding salt is very important) when the rice is 40% cooked transfer it to a vessel straining all the excess water, set aside
  • Now add the tomatoes and cook until they become mushy, add the marinated chicken to this and mix well until well combined.
  • Now to this masala add the cooked rice and layer it on top, sprinkle some mint and coriander leaves and pour the color/ saffron water on top and close the lid tight.Its ideal to keep this vessel on top of a dosa tawa/ skillet in case your vessel is not heavy bottom. Let it cook for 20-25 minutes in medium-low flame.
Cooks Wisdom

- Using tawa as a base is to stop the meat from burning in the direct flame
- Adding salt to boiling rice is very important
- using food color water is optional, incase using saffron water just dilute it in 2 tbsp of milk and pour on top of rice.
- Before serving mix well and check if the chicken in cooked wel

Custard Pancake | Custard Powder Pancake Recipe | Custard Powder Recipe

Off late I have gone crazy over custard powder, yes you heard me right. I had picked up a tin of Bird's Custard powder and ever since I have been exploring all possible recipes with it so far I had tried the fruit custard, 5 minutes custard cake and the custard pancakes which I am totally spellbound with and thought of sharing it here.

Most of you must be knowing this by now especially vegans. Custard powder acts as a perfect replacement for eggs. 1 egg = 1 tbsp of milk +2 tbsp of custard powder and trust me it is as good as adding eggs. I usually don't prefer pancakes with eggs since it just makes a heavy feeling after eating. I usually love to experiment pancakes and mostly eggless. The texture of these pancakes are so light and fluffy, not heavy when you hold them and one person can eat close to 3-4 pancakes at one go.So here's the recipe to the most softest pancake.



Variations: 

- Use plain flour instead of self-rising but remember to add baking soda 1/2 tsp for the below recipe, the recipe makes around 6 fluffy pancakes
- You can top it with nuts, custard cream, whipped cream, chocolate chips, fruits, honey or maple syrup but loved it plain 
- I used birds custard powder in vanilla flavor

60 Days to Christmas Event & Giveaway


HOSTING ALL BAKES, SWEETS, DESSERTS & INDIAN PALAHARAM 

Hi All,

Its great to have friends and its great to do things together. Today my friend Divya Pramil (youtoocancookindianfood) and I are organising a 60 days to Christmas event where its solely dedicated to the favorite season of the year. Ah! Christmas, the biggest holiday of the year. To me this season is fun, special and brings fond memories. So to make this Christmas even more special in the blog world Divya and Me planned this event for almost 3 months: P. Not to forget 2012 has been super special for the 2 of us as it’s our first year of blogging and this is my very first event. 

"60 Days To Christmas"

Grab this logo!!

Christmas has both a strong religious and traditional meaning. It has a certain feel, all to itself, that you usually do not feel at any other time of the year. The true meaning of Christmas is the gift of son Jesus to this world, the Bible says

“For a child will be born to us, a son will be given to us; And the government will rest on His shoulders; And His name will be called Wonderful Counselor, Mighty God, Eternal Father, Prince of Peace”    Isaiah 9:6

"And she (Mary) will bear a Son; and you shall call His name Jesus, for it is He who will save His people from their sins." Matthew 1:21

Going to the event the name says it all, its a 60 days event starting from today 26-Oct-2012 until 24-Dec-2012. The only important thing to remember is that I will be hosting all bakes, sweets desserts and indian palaharam in my space and Divya will host all themains, sides and savory dishes in hers. We do have a surprise awards and superb gifts for this event. And we just made it super simple by randomly selecting a winner combining both teams... 

About & Guidelines

We are going to conduct a joint event that will be running in her space and my space too. Nothing to get confused here are some guidelines. 
·      Divya’s space(Youtoocancook) will bepurely dedicated to Curries/Gravies, Soups, Appetizers and Rice Varieties. So you can prepare any recipe that comes under the above category and link it to her blog.
·     I will run the same event at my space but it will be purely dedicated to Baking stuffs like Cake  Cookies, etc; Drinks, Sweets and Desserts and so if you prepare any recipes that comes under the above category you must link it to here in my blog.

We have made the rules very simple and we are not going to force you to subscribe to our blogs or even like our pages on Facebook. You will have to just cook a recipe, post the logo and and link it to the respective pages using the linky tool.  

Prize & Awards to be won


The winner can choose any one of the following prize. (The color of the prize may change) 

  1. Nova Touch Digital Kitchen Scale (weighs upto 5 kg)
  2. Canisters 4 Jars
  3. 3 Set Tupperware Magic Oil Flow 
  4. Prestige 3 litre cooker
  5. Tupperware Multi Cook 3.3 litre
  • We will select one winner via random generator and she can chose any one of the prizes from the above pic. Its all upto her choice. 
  • A participation certificate to all and many interesting awards (Certificates of appreciations) apart from this prize is also awaiting. 


Rules and Regulations for participating in this event;

Event Dates

§  Event starts today (October 26, 2012) until December 24, 2012.

Theme

§     Cook any recipe that relates the Christmas theme and post it on your blog along with a link back to hosts and logo.
§  Recipes relating to Christmas theme will be given special importance and will be considered for awards.

Linking & Logo

§  Logo and links are mandatory. Submissions without logo and links will not be considered
§        Link your entry to the respective event pages using linky tool. 

      ~ Link Sweets, Desserts, Drinks and Baking stuff like Cookies, Cakes eggless & with eggs HERE.
(The linky tool is in the bottom of the page)



Old Posts

§  Two old entries or archived posts are allowed only if re-posted with links and logo.

Who can participate?

§  This event is open only for Indian residents. Even if you are not in India you can participate and win it for your loved ones in India.
§  Bloggers who are not into food blogging can also participate. Just make a recipe post it on your blog and enter the event or send in a recipe to my email id with the following format given for non-bloggers.
§  Non-bloggers who are interested can send your recipes as a word document with the following format to my e-mail 
§  Name of the participant
§  Name of the recipe
§  Ingredients required
§  Method of preparation
§  Send a picture of the recipe as attachment

Can't wait to see all your lovely entries here :-) and to pick the lucky winner. If you have any doubts or questions do write here or post a comment below. Thank u !!!

Fish Puttu | Sura Puttu | Shredded Fish indian Side

Fish Puttu is my all time favorite after the fish fry. This is a common dish done at home and brings back fond memories to me. Its a simple and easy dish that can be prepared with very less oil compared to the indian fish fry recipes. Goes well with sambar, rasam and rice hmmm yummm!!!

Usually fish puttu is done with shark fish/ sura meen, but you can simply make this with any fish fillet, I have even tried it with Salmon and it tastes so yum. Ideally the shark fish is cleaned and boiled in water with salt and turmeric and later the skin and bones are discarded to make this puttu. But to make things simple I would say simply use fish fillets to avoid the messy job :-) isn't that simple???



Ingredients 

Fish Fillets - 5 (I used haddock fish)
Onion - 1 large finely chopped
Ginger - 1 inch finely chopped
Garlic - 3-4 pods chopped
Green chilli - 4-5 chopped fine
Curry leaves - 1 spring
Peppercorns - 1/2 tsp
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/4 tsp
Pepper powder - 1/2 tsp


Method 

  • In a saucepan fill water to half bring it to a boil and add the fish pieces with little salt and 1/2 turmeric let it boil in a closed lid for 5-6 minutes. Once done discard the water, drain the fish pieces in a kitchen towel and you can also break them into small pieces
  • In a kadai/ wok heat oil and once hot add the mustard seeds and wait for it to pop, then add the peppercorns  ginger garlic, curry leaves and chopped green chilli, give it a good mix and later add the onions. Once the onions brown add the masalas and the fish. Keep mixing well until well combined.
  • Use the stirring spoon to break the fish pieces to fine, check for salt and serve hot

Cooks Wisdom 

- Adding salt while boiling is key in this recipe
- In case you are using fish with bones, try and discard the bones and skin after boiling stage.
- And big fish can be used for this recipe 

Coconut Brinjal Curry | Ennai Kathirikai Kuzhambhu | Brinjal Curry Recipe

There are 2 vegetables that my husband loves ~ vendakkai (ladies finger) and kathirikai (brinjal). Almost every week or fort-night there would be a dish with either of these vegetables. When we so take occasional breaks with meat we wnd us relishing these vegetables and its almost a staple vegetable in an Indian kitchen. Usually brinjal and ladies finger are used to making sambar or poriyal but making a curry out of it truly brings out the  best flavors of this violet beauty. in India we get even green brinjal which is more soft and no seeds but this curry is best with the violet brinjals and small ones

This curry is less spicy but more coconutty. There is a special roasting of ingredients and then grinding it into a fine paste which is cooked with spices. Its a great curry with rice and is best as a lunchtime meal.


Serves - 2
Cook time - 20 mins
Prep time - 10 mins

Ingredients 

Brinjal/ Kathirikai - 6 nos, with stems but quartered at the bottom
Coconut - 3 tbsp
Dhania/ coriander seeds - 2 spoons
Onion - 1 big finely chopped
Ginger garlic paste - 1 tsp
Red chilli - 2
Peppercorns - 3-4 nos
Coriander powder - 2 tsp
Jeera/ cumin powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Turmeric powder - a generous pinch
Salt- as needed
Oil - 4 tbsp

Method

  • Prepare the brinjal and coat it with turmeric and salt and set aside for 2-3 minutes. Heat oil in a deep pan once hot add the brinjal in batches and fry them with a covered lid for 2-3 minutes until well cooked on all sides. Make sure you cover the lid for caution from burns. 
  • Transfer it to kitchen towels and now in the same pan start roasting the dhania seeds, red chilli and once its roasted for 2 minutes to this add teh coconut and keep stirring until its fragrant. Transfer this to a plate to cool and once its cooled grind it with little water to a fine paste
  • In the same pan add the remaining oil and fry the onions to golden brown and add the ginger garlic paste, cook until the raw smell goes away. To this add the ground paste and the masala/ spice powders and little water, salt. Let it cook in medium flame until all the water evaporates and the paste leaves traces of oil. 
  • Now add 1 cup water and bring it to a boil and add the brinjal, let it simmer for 4-5 minutes until the gravy reaches the desired consistency 
Serve hot with rice and enjoy 

Parruppu Payasam | Moong Dal Kheer | South Indian Payasam Recipe


Pasi Paruppu Payasam / Moong dal Kheer  is a family favorite and its my dad's most loved dessert. I remember amma used to make it quite frequently and a lot too. We love to have it cold and simply dilute with little  milk before enjoying this flavorful payasam.

Its easy to make and requires a little bit of extra effort but its worth it. I have added little shredded coconut but its totally optional. The payasam turns nice and thick when cooled so no need to keep simmering for long.


Serves 4

Ingredients

·     Moong dal - 1/2 cup
·     Jaggery (grated) - 3/4 cup
·     Sugar - 2 tsp
·     Milk - 1 cup (I used semi-skimmed)
·     Cardamom  seeds ground - 3-4
·     Cashew nuts - 1 tbsp
·     Raisins - 1 tbsp
·     Shredded Coconut  - 1 tbsp
·     Ghee - 2 tsp
\
Method
  •       In a non-stick pan, over medium heat  dry roast moong dal for couple of mins in till you get the aroma. Then pressure cook moong dal with 1 cup water for 3 whistles, mash them and set aside
  •       Boil milk and reduce it for 10 minutes and set aside. In a pan add ghee, fry cashew, raisins, grated coconut and keep aside. In same pan add 1 cup water and melt jaggery and sugar
  •       Now add mashed dal and  mix well and cook for a min. Add powdered cardamom, boiled milk, roasted cashew and  raisins
      Cooks Wisdom 
      - using coconut is totally optional but it enhances the flavor of the payasam  you can also add fried coconut pieces
      - If you are running short of jaggery use light brown sugar


8    Serve hot or cold, I love to have it hot and in a silver tumbler :P that helps in goblin the payasam quick 

Mirchi Ka Salan | Side dish for Hyderabadi Biryani | Green Chilli Salan

Hyderabadi Biryani and Mirchi ka Salan is a marriage made in heaven. They go hand-in-hand and a total burst of flavors  If you are someone who is new to this dish don't panic by seeing the green chillies sorry they are not chillies they are Jalepenos and are not as spicy as the usual green chilli that we use in Indian cooking. 

This side is a great accompaniment to any Biryani be it veg or non-veg. So if you are a vegan no issues go ahead and try this and you will keep making it frequently  In South India we usually make Brinjal Salna for Biryani. 

Verdict - My guests totally loved it along with their Hyderabadi Biryani :-) I can't get any happier



Ingredients

Jalepenos - 15 nos (*see notes below)
Peanuts - 1/2 cup
Sesame seeds - 2 tbsp
Dry shredded coconut- 3 tbsp (i used dessicated coconut)
Green chilli - 4-5 (asper your spice tolerance)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Fennel /Sombu seeds- 1/2 tsp
Chopped onions - 1 big 
Hing/ Asafoetida - a pinch
Ginger-garlic paste - 2 tbsp
Curry leaves - a spring
Chilli powder - 1/2 tsp
Coriander - 1 1/2 tsp
Cumin/ Jeera powder - 1/2 tsp
Tamarind paste - 2 tbsp
Salt- as per taste
Oil - 5 tbsp

Method

  • In a non stick pan/ skillet heat 2 tbsp of oil and while its heating wash and dry the Jalapenos and slit in the middle lengthwise. Once the oil is hot add them and fry on all sides for 3-4 minutes. Using a slotted spoon drain the excess oil and keep them on kitchen towel. 
  • Using the same skillet fry the peanuts until light golden brown, it should take 4-5 minutes and add the dried coconut/ dessicated coconut, make sure that the heat is in medium and then add the sesame seeds and dry roast it. Keep aside in a plate to cool
  • In the same skillet add the remaining oil, once hot add cumin, fennel, fenugreek,red chilli, hing and mustard seeds, once it splutters add the curry leaves and the chopped onions. Let the onions turn golden brown, to this add the ginger garlic paste and cook until the raw smell goes.
  • Grind the roasted and cooled ingredients  along with green chilli to a smooth paste using little water to help
  • Add all the dry masalas and then the smooth thick paste to the onions and cook well adding some salt. Let the paste thicken and ooze out oil, it should take 5 minutes. 
  • Now add 1 cup water and bring to boil and add the jalapenos let it cook for a minute and then add the tamarind paste and let it cook for 4 more minutes until all flavors combine
Cooks Wisdom 

- Its ideal to use Jalapenos in this recipe but if you cannot find it use green chilli but make sure to reduce the numbers
- Sesame can tend to burn soon so do not  dry roast it along with peanuts
- Using tamarind paste is upto your liking, it gives a perfect balance to the dish 
- its good to slit the jalapenos before frying or else they would burst during the process

Enjoy the great hyderabadi side-dish with your favorite biryani 

Hyderabadi Mutton Biryani | Kachi Biryani | Restaurant Style mutton dum biryani

If the world thinks India is known for its spices, I'd say is best known for its Biryani and one of those famous Biryani would be the Hyderabadi BiryaniThe blending of Mughlai and Andhra Pradesh cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani

This was the main dish for our guests last weekend and they simply enjoyed it. I did pair it with Mirchi ka Salan :P recipe to be posted shortly. I was super busy cooking that I almost forgot to click pictures and had to take clicks of the left over rice :(, but I am glad I did. I have always grown up eating amma's special chicken biryani and sometimes we do want something different but still end up totally satisfied after a super biryani attack. Well if you are like me wanting a change of your usual Biryani routine this one is a must try. 

Serves ~ 5
Cooking time - 35 mins 


Ingredients 

Whole garam masala - bay leaf, green & black cardamom, cloves, cinnamon stick (1 each)
Shahi Jeera/ black cumin - 1 tbsp
Basmathi Rice - 4 cups 
Water (to boil rice) - 8 cups

Green chilli- 4-5 chopped
Coriander chopped - handful
Fried onions - 1 cup
Saffron - few strands / 2 drops orange food color
Milk / warm water - 1 tbsp (to dissolve saffron/ color)
Ghee - 2 tbsp
Fried cashew - garnishing (optional)


To Marinate- (4 hours/overnight)

Lamb / Goat - 1 kg (I used baby lamb, shoulder) *check notes below
Green chilli- 4-5 chopped
Coriander chopped - handful
Mint chopped - handful
Coriander powder - 2 tbsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Fried onion - handful
Crushed pepper - 1/2 tsp
Whole garam masala - bay leaf, green & black cardamom, cloves, cinnamon stick (2 each)
Lime juice - 1 tbsp
Oil (refined) - 2 tbsp
Black cumin/ shahi jeer - 1 tsp
Curd/ Yogurt - 1 1/2 cup
Salt - as per need

Steps in brief

Step 1
The rice is first cooked in a separate pot and taken at two stages - one at 40% of cooked stage and other at 50% of cooked stage. 
Step 2
Later the meat is added at the bottom of a wide and tall pan, topped with  coriander, mint, fried onions and the 40% rice. 
Step 3
And again topped with coriander mint , fried onions and the remaining 50% rice. 
Step 4
Later garnished with coriander mint fried onions and the saffron milk. Covering with a tight lid and let it cook in a medium/ low flame 

Method

  • In a wok first add oil and fry the onions (3 whole sliced vertically) in 3-4 batches until golden brown and crisp. Take care to fry them in medium-high flame. And using a slotted spoon drain the excess oil and set on kitchen towel, set aside. You can also use store bought fried onions
  • Clean and wash the meat in cold running water 5-6 times and set aside draining the excess water. In a deep bowl, add all the ingredients mentioned in marinade and mix well. Now add the lamb pieces to this and mix well until well combined. Cover with clingfilm and refrigerate for minimum 4 hrs or overnight
  • In a deep pan/ cooker, first add the water and the whole spices with little ghee/ oil and enough salt very important,(***see notes) bring to a boil and washed basmati rice. Cook in medium flame and check the rice frequently, once you see it getting cooked to 40% & take half of the rice in one bowl. Check the remaining rice and in another 1 minute take the 50% cooked rice in another bowl
  • In a wide non stick pan add the marinated lamb/meat on the bottom and layer it with mint, coriander  fried onions and the 40% cooked rice. To this again layer with mint, coriander, fried onions and the 50% cooked rice. Top it with the remaining mint, coriander and fried onions and pour the saffron milk/ colored water and remaining ghee. Close the lid tight. 
  • Bring the heat to high for 5-6 minutes and reduce to medium and keep a dosa tawa/ skillet (***see notes) below the pot and let it cook for 30-40 minutes until you see the rice is fully cooked on top, Check the meat if its cooked if yes then mix the rice and serve hot
Cooks Wisdom
  • Incase our lid is not tight enough make a dough with wheat flour and water and place on the rim of the pan and cover with the lid (optional)
  • You can use any meat of your choice chicken, lamb, goat
  • Use good quality basmati rice and ghee
  • I did not use meat tenderizer it totally upto you
  • It is very very important to add salt when rice is boiling, if you miss it then your briyani would not result good.
  • Keeping the pan on the dosa tawa avoids the meat from getting burnt at the bottom, so make sure this is done 
For my other Biryani Recipes, click below

Amma's Chicken Biryani
Fish Biryani

Goan Prawn Curry | Goan Seafood Curry | Best Goan Curry

We all know that Goa is known for its seafood curries. Right from shrimp and fish to lobsters they make it all. Goan curries mostly tend to have coconut and spiciness and if you are a seafood lover then this is something that you need to try atleast once in your life. I mean it its so yum and make you want for more.

I tried this curry last week and was a bit bumped with the idea of grinding prawns and adding to the curry, I have never ground raw meat and added to a curry and was wondering how it would taste, but nevertheless it resulted in the most tasty curry that I had ever come across. I used to always wonder whats the secret ingredient to some really good non-veg curries and wondered how to replicate it in my kitchen. This curry goes well with rice or chappati and if you are the type that simply loves to stir rice in the kadai masal and have this is the ultimate recipe you need to try. Well my food tester Husband loved it and kept asking for more and we plan to make this again :-)

Prep & cook time - 25 mins
Serves - 3 

Ingredients

King prawns (medium sized) with tails optional - 500 gms
Onion - 1 big finely chopped
Bay leaf - 1
Cardamom pods - 2-3 
Cloves - 2-3 
Turmeric powder - 1/4 tsp
Coriander powder - 1 tbsp
Pepper powder - 1/4-1/2 tsp  
Garam Masala - a generous pinch
Salt - to taste
Oil - 3 tbsp

To Soak & grind:
Dry red chilli - 3-4 
Jeera/ Cumin - 1/2 tsp
Vinegar - 2 tbsp

To grind:
Mustard seeds - 1/4 tsp
Grated coconut - 1/4 cup
Tomato - 1 big quartered and pureed
ginger-garlic paste or whole ginger and garlic - 1 tbsp

Method 

  • In a small bowl soak the red chilli and cumin seeds with vinegar and set aside. In a large, side kadai/ non stick pan, heat oil add the whole spices, once they release a lovely aroma add the onions and let it fry until they turn brown in medium flame
  • Take the ingredients to grind and make it into a nice paste, to this add the soaked red chilli and cumin seeds along with 3-4 raw shrimp/ prawns and grind it again.
  • Once the onions brown add the puree and let it cook in medium flame, once it starts to boil add the masala powders except the garam masala and cook until the water evaporates and turns into a thick mass which releases oil. It would take close to 6-7 minutes and keep stirring continuously.
  • Now add the remaining prawns/ shrimp and stir well such that they are well coated with the paste and add 1/2 cup water and bring to a boil. Let this cook for 5--7 minutes until you reach the desired consistency
Cooks Wisdom

- Its ideal to use uncooked prawns that have the natural greyish color to get the best flavors in your curry. 
- Adjust the use of pepper as per your spice tolerance
- You can use fish to the curry if you do not have prawns

Serve hot with your favorite rice or chappthi 
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